A Mexican slow cooked lamb dish from Thomasina Miers.
Lamb with Sweet Chillies (5-7)
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Blog Archives
Turmeric Dal Baked Eggs (4)
A recipe for breakfast, lunch or dinner from Anna Jones. Increase the chilli as you wish.
Beetroot and Squash Relish (3x450g jars)
A recipe from Sarah Raven. This should be eaten within a couple of months and be kept in the fridge once opened.
Roast Radish and Orange Salad (4)
Another recipe for radishes from Bee Wilson. You can serve as is or add feta for a more substantial dish.
Aubergine with Chickpeas (4)
A vegetarian recipe from Nigel Slater which is even better if left overnight. Serve with some steamed rice.
Cauliflower and Chickpea Salad with Pomegranate (2)
A favourite recipe from Nigella Lawson’s ” Simply Nigella”.
Fish Biryani (6)
An easy recipe from Thomasina Miers. If you like it can be prepared a day in advance then popped in the oven 30 minutes before you want to eat.
Puy Lentil Pie (4)
A warming vegetarian pie for winter from Anna Jones. You can replacer the cauliflower with potatoes if you like.
Pumpkin Gratin with Goats Cheese(4)
A one pot supper from Waitrose.
Paneer with Carrots and Spices (2)
A delicious and simple supper from Nigel Slater.
Brussels Sprout , Chestnut and Coconut Soup (6)
A warming soup with Thai flavours for a wintry day from ” food Glorious Food”.
Green Pea Sabzi (4)
An easy and delicious side from ” Zaika” by Romy Gill.
Vegan Ragu Traybake (6)
This recipe is from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage. It will keep in the fridge for up to 3 days, or in the freezer for a month. Serve over pasta or polenta, or use as a base for lasagne or Shepherds Pie.
Ful Medames (4)
A spicy bean stew which is often eaten for breakfast throughout the Middle East and North Africa. In 1980 I spent a month in Egypt staying in youth hostels and with very little money, and this is what we ate, daily. This version is from ” The Little Book of Brunch” by Caroline Craig and Sophie Missing.
Prawn and Tomato Stew (4)
Another recipe from the Palestinian cookbook ” Falastin” by Sami Tamimi and Tara Wigley. Serve with crusty white bread to mop up the juices, or dot with feta cubes or olives. A green salad on the side is good too.